Grandma Bea’s String Bean Soup

Grandma wrote this recipe for me years ago. I like fresh from the garden raw string beans. This is my favorite way to eat them cooked and I make it often in the summer.

While I kept Grandma’s original recipe, I put my changes in parenthesis. When we make this, I often use more potatoes, sometimes as much as half potatoes and half string beans, though I prefer it closer to 1:4. This is good as a soup or with less liquid as a stew.

We often garnish with cheese and bacon with tortilla chips on the side.

Grandma Bea's String Bean Soup
Print Recipe
Servings
6 servings
Servings
6 servings
Grandma Bea's String Bean Soup
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Wash and take off tails of string beans.
  2. Cut to 1 inch pieces
  3. Put in soup pot, cover with water.
  4. Cube potatoes and add to string beans.
  5. Add cilantro (rarely use) and garlic to taste.
  6. Add chicken base (or chicken broth) and cook until string beans and potatoes are soft.
  7. Use cream of mushroom soup to cream. (I prefer to make a roux.)
  8. Cook about 15 minutes longer.
  9. You can also use some instant potatoes to thicken slightly.
  10. Potatoes may cook down.
  11. Saute onion in oil and put onion in soup.
  12. (Season with salt and pepper to preference.)
  13. (Garnish with crisp bacon and shredded cheese if desired.)
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